I make these mini apple pies using a muffin tin so they’re perfectly portioned, flaky, and easy to eat. They capture the cozy flavors of classic apple pie without needing to bake a full pie.

Why I’ll Love This Recipe

I love this recipe because:

They’re bite‑sized but full of that classic apple pie flavor — sweet, spiced apples wrapped in flaky crust.
The muffin tin method is fun and foolproof: the crust naturally cups the filling.
I can make a batch quickly, and they’re great for grab‑and‑go serving or dessert trays.
There’s flexibility to swap crusts (homemade, store‑bought, gluten‑free) and tweak spices.
They reheat beautifully and hold their shape well — no messy slices needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pie crust dough (store‑bought or homemade)
apples (such as Granny Smith, Honeycrisp, or your favorite baking apple), peeled, cored, diced
sugar (granulated, or a mix of granulated + brown sugar)
ground cinnamon
ground nutmeg (optional)
cornstarch (or all‑purpose flour)
lemon juice
pinch of salt
optional: egg wash (egg + milk or cream)
optional: coarse sugar for sprinkling

Directions

Preheat the oven to 375 °F (≈ 190 °C). Grease a muffin tin (standard size) or line with paper liners if desired.
Roll out the pie crust(s) on a lightly floured surface. Using a round cutter or a glass, cut circles slightly larger than the muffin tin wells.
Gently press each circle into the muffin tin wells so the edges drape over the sides slightly (these will form mini pie shells).
In a bowl, combine diced apples, sugar, cinnamon, nutmeg (if using), cornstarch (or flour), lemon juice, and salt. Toss gently until the apples are evenly coated.
Spoon the apple mixture into each crust-lined well, filling most of the way but leaving a bit of space for bubbling.
Option A: Cut small lids from remaining crust and place them atop each filled well (fluted edges, star shapes, lattice strips, whatever you like). Option B: Leave open and sprinkle a little coarse sugar on top.
If using, brush crust edges and/or lids with egg wash for a golden finish.
Bake for about 20–25 minutes, or until the crust is golden and the filling is bubbling.
Allow the mini pies to cool in the pan for 5–10 minutes, then gently remove them and transfer to a wire rack to finish cooling.

Servings and timing

This recipe makes about 12 mini pies (using a standard 12‑cup muffin tin).

Prep time: ~ 15 minutes
Bake time: ~ 20–25 minutes
Total time: ~ 35–40 minutes

Variations

Crust options — I use store‑bought refrigerated crusts for convenience, but homemade or gluten‑free crusts work too.
Fruit mix — swap in pears or berries (or a blend) with apples for variation.
Spice blends — add a pinch of cloves, ginger, or cardamom to deepen the flavor.
Sweetener tweaks — use brown sugar or coconut sugar for a richer caramel note.
Toppings — sprinkle oats, crumbles (streusel), or nuts on top before baking.
Mini hand pies — fold over a half crust to make half‑moon shapes instead of open cups.

Storage / reheating

Storage: Store cooled mini pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Freeze unbaked (assembled) pies or fully baked ones. For baked pies, wrap each in plastic and foil; freeze for up to 2–3 months.
Reheating: Warm in a 325 °F (≈ 165 °C) oven for 8–10 minutes (or less) until warmed through. You can also microwave a single pie for about 20–30 seconds, but the crust may lose crispness.

FAQs

What size apples are best for mini pies?

I like medium apples like Granny Smith or Honeycrisp because they hold shape when baked and offer a good balance of tartness and sweetness.

Can I use canned or pre‑cooked apples?

I haven’t tried canned apples here — fresh ones give better texture and flavor. If you use canned, drain well and adjust thickener so the filling isn’t too runny.

Do I need to blind‑bake the crusts?

No, for these mini pies I don’t blind‑bake. The filling and crust bake together and the crust gets baked through properly with the apples.

How full should I fill each crust cup?

I fill to about ¾ full — enough for a generous amount of filling, but with margin so the filling doesn’t overflow too much.

Can I double or halve the recipe?

Yes — I adjust proportionally. If using a 24‑cup muffin tin double the recipe; for smaller, halve it. Watch bake times as filling depth may vary.

Conclusion

I adore these muffin tin mini apple pies for their simplicity, charm, and full apple‑pie flavor in a small package. They’re perfect for serving at parties or simply enjoying as an individual dessert. Whether I go with lids or open tops, every bite brings that comforting warmth we expect from classic apple pie.